Chicken Massaman Curry

Makes 6 servings

Chicken Massaman Curry is the ultimate cold weather dish with its hearty mix of vegetables and comforting curry sauce. The flavorful mixture of spices adds warmth to the dish and makes it taste just how you remember it. We love curry as it is a great dish to have prepped for lunches and meals throughout the week, and is easily customizable to include your favorite veggies. Using Wesson Canola Oil beautifully incorporates the flavors of the red curry paste with the array of spices, giving your kitchen an irresistible aroma that will have you coming back for more.

CONTAINS:

Treenuts (Cashews, Coconut)

Ingredients

Curry

Red Curry Paste 4 tbsp.

Wesson Canola Oil 3 tbsp.

Cinnamon, ground 1/4 tsp.

Cumin, ground 1/4 tsp.

Cardamon, ground 1/4 tsp.

Coconut Milk 2 -14 oz cans.

Water 1 cup.

Carrots, rough chopped 1" 1 cup.

Red Potato, 2" diced cubes 2 cups.

Chicken Breast, 2" pieces 1 pound.

Broccoli florets 2 cups.

Red Pepper, diced 1" 2 cups.

Baby Corn, cut 1" 1 1/2 cups (14oz can).

Lime Juice 1 lime.

Brown Sugar 1 tbsp.

Cilantro, fresh, chopped 3 tbsp.

Cashews, roasted unsalted 3 tbsp.

Method

Cooking Instructions

In a large pot combine curry paste and Wesson Canola Oil. Cook over medium heat for 2-3 minutes until fragrant.
Add cinnamon, cumin, and cardamon, and sauté for 10 seconds. Add coconut milk, water, carrots, and potatoes. Bring to a simmer and cook for 10 minutes until potatoes and carrots are almost cooked through.
Add chicken breast, broccoli, red pepper, and baby corn. Return pot to a simmer and cook for an additional 10 minutes until chicken is cooked through. Remove from heat and stir in lime juice and brown sugar.